Red Rice

Name: Red Rice
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Ingredients: ½ pound salt pork, cut into 1-inch chunks; 1 large onion, chopped; 1 large bell pepper, chopped; ½ cup chopped celery; 3 smoked sausages (about 14 ounces); 1 (6-ounce) can tomato paste; 1 teaspoon crushed red pepper; 1½ teaspoons salt plus more to taste (Nature’s Seasons); 2 cups long-grain white rice, unrinsed

3 steps

Prep:30minCook:1h 30min

Red rice goes back to the old, old days—the days before me, my momma, and hers. Red rice is a beautiful, earthy one-pot rice dish that borrows from the traditions of my African ancestors. Sometimes called Charleston red rice, red rice really owes a great debt to the enslaved Africans who brought their knowledge of rice and vegetable farming to the United States. Excerpt from the new book Gullah Geechee Home Cooking: Recipes from The Matriarch of Edisto Island, by Emily Meggett, published by Abrams. Text © 2022 Emily Meggett. Photography by Clay Williams.

Updated at: Thu, 17 Aug 2023 01:01:58 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories455.3 kcal (23%)

Total Fat30 g (43%)

Carbs36 g (14%)

Sugars3.3 g (4%)

Protein9.6 g (19%)

Sodium1336 mg (67%)

Fiber1.8 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

0.5 poundsalt pork

cut into 1-inch chunks

½ cupcelery

1 x 6 ouncecan tomato paste

1 teaspooncrushed red pepper

1 ½ teaspoonssalt

plus more to taste

2 cupslong-grain white rice

unrinsed

Instructions

Step 1

Fry the salt pork in a large pot over medium heat until browned, 8 to 10 minutes. Add the onion, bell pepper, and celery and cook until tender, 5 to 7 minutes. Cut the sausage into bite-size pieces and add to the pot; cook until lightly browned, about 5 minutes. Stir in the tomato paste and 5 cups water and bring to a boil over high heat. Add the crushed red pepper and Nature’s Seasons and stir. Taste and add more seasoning if needed.

Step 2

Add the rice. Cook, stirring frequently to keep the rice from sticking, until most of the liquid has been absorbed and the rice is tender, about 10 minutes.

Step 3

If using a rice steamer, transfer the absorbed mixture to the steamer. Cover the steamer, and cook on low heat for 15 to 20 minutes, or until all of the liquid is absorbed and the rice can be fluffed with a fork. If using a pot, cover the pot and cook over the lowest possible heat, stirring with a fork as needed, for 25 to 30 minutes, or until the rice has absorbed all the liquid.

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